Method, kit, and container for preparing a snack food

ABSTRACT

A method for preparing a custom flavored snack food includes the provision of a quantity of a snack food that is at least partially cooked and at least one seasoning powder. The snack food is placed in a coating container with the at least one seasoning powder. The snack food is then coated with the at least one seasoning powder. The snack food coated with the at least one seasoning powder is subsequently heated to a predetermined temperature for a predetermined time to form the custom flavored snack food. The method may be practiced with a kit having the snack food, the at least one seasoning powder, the coating container, and the heating container. The heating container may have a removable panel that, when removed, provides access to a heating cavity for receiving and heating the coated snack food to form the custom flavored snack food.

CROSS-REFERENCE TO RELATED APPLICATIONS

This application is a continuation of U.S. patent application Ser. No.13/423,596, filed on Mar. 19, 2012, which in turn claims the benefit ofU.S. Provisional Application No. 61/539,521, filed on Sep. 27, 2011. Theentire disclosures of the above applications are hereby incorporatedherein by reference.

FIELD OF THE INVENTION

The present invention relates generally to snack foods and, moreparticularly, to methods for preparing custom flavored snack foods.

BACKGROUND OF THE INVENTION

The snack food industry is highly innovative. A variety of methods areknown in the art for preparing snack foods such as potato chips,pretzels, crackers, and the like. For example, conventional potato chipsare prepared by the basic steps of peeling and slicing raw potatoes,washing the raw potato slices to remove surface starches, and frying thepotato slices in hot oil until a desired moisture content and crispnessis achieved. The fried potato slices are then salted or seasoned andpackaged for sale to a consumer.

Heretofore, snack foods have generally been pre-seasoned prior topackaging and sale to the consumer. The consumer has not had anopportunity to customize the flavoring of the snack to the consumer'sspecific tastes. It is also known that snack foods consumed warm andfresh immediately after production have a unique savory flavor that theconsumer enjoys. In fact, the consumption of warm and fresh snack foodsis often a highlight when one tours through a production facility in thesnack food industry.

There is a continuing need for a method, kit, and container forpreparing heated and flavored snack foods. Desirably, the method, kit,and container permit a consumer to customize seasoning of the snackfood, and create a unique experience by which the consumer can recreateor simulate a taste of the snack food when provided warm and freshimmediately after production.

SUMMARY OF THE INVENTION

In concordance with the instant disclosure, a method, kit, and containerfor preparing heated and flavored snack foods, which permit a consumerto customize seasoning of the snack food, and create a unique experienceby which the consumer can recreate or simulate a taste of the snack foodwhen provided warm and fresh immediately after production, issurprisingly discovered.

In one embodiment, a method for preparing a custom flavored snack foodincludes the step of providing a quantity of a snack food that is atleast partially cooked and at least one seasoning powder. The snack foodis placed in a coating container with the at least one seasoning powder.The snack food is coated with the at least one seasoning powder. Thesnack food coated with the at least one seasoning powder is then heatedto a predetermined temperature for a predetermined time to form thecustom flavored snack food.

In a further embodiment, a kit for preparing a custom flavored snackfood includes a quantity of a snack food that is at least partiallycooked, at least one package of at least one seasoning powder, a coatingcontainer, and a heating container. The coating container is providedfor manually coating the snack food with the at least one seasoningpowder. The heating container is configured to hold the snack food, theat least one package of seasoning powder, and the coating container. Theheating container is also configured to receive the snack food coatedwith the at least one seasoning powder, for the purpose of heating thesnack food coated with the at least one seasoning powder to apredetermined temperature for a predetermined time to form the customflavored snack food.

In another embodiment, a heating container for preparing a customflavored snack food includes a main body with a handle disposed at a topof the main body. The main body also has a removable panel disposed onone of a front and a rear of the main body. When removed, the removablepanel provides access to a heating cavity of the heating container forreceiving a snack food coated with an at least one seasoning powder. Themain body is at least one of microwaveable and oven-safe in order toheat the snack food coated with the at least one seasoning powder to apredetermined temperature for a predetermined time to form the customflavored snack food.

In an illustrative embodiment, a method for preparing flavored potatochips includes the steps of: providing a quantity of at least partiallycooked potato chips and a seasoning powder; placing the chips in acontainer with the seasoning powder; manually shaking the container; andheating the chips at a predetermined time and temperature to form customflavored potato chips. The custom flavored potato chips are served hot.The potato chips are preferably marcelled to provide both a structuralintegrity during the manual shaking and an optimum level of coating withthe seasoning powder during the manual shaking of the container.Multiple seasonings may be used to provide designer flavors. The heatingmay be performed in either a conventional oven or in a microwave oven.The powder seasoning is at least partially absorbed by the potato chipsso that the potato chips take on the flavor of the seasoning. The oiltype and content of the potato chips is controlled so that the customflavor potato chips are hot and crispy, and will absorb the flavor ofthe seasoning powder. The final hot custom flavor potato chips producttastes similar to potato chips that are provided directly from aproduction line at a potato chip factory. The disclosure also includescustom flavored potato chips produced by the method. A kit comprising aquantity of potato chips, at least one package of at least one seasoningpowder for flavoring, and at least one coating container is alsoprovided. The container may include one of a bag and a box, asnonlimiting examples.

In another illustrative embodiment, the disclosure includes a “cook inthe box” feature to add to the ease of consumer use. With this feature,a paperboard heating container is able to be opened via a perforation onthe front or rear of the heating container, and the heating container ismanufactured in a way suitable for microwave cooking. After beingseasoned in the bag, the potato chips are placed directly in the openedpaperboard heating container. The heating container is then placed in amicrowave oven for cooking. This feature eliminates a need for aseparate cooking dish, saving the consumer time in preparation andclean-up. Alternatively, the heating container may include amicrowavable tray, which the consumer may construct by inserting tabsinto precut slots, in lieu of the microwavable perforated heatingcontainer.

DESCRIPTION OF THE DRAWINGS

The above, as well as other advantages of the present invention, willbecome readily apparent to those skilled in the art from the followingdetailed description of a preferred embodiment when considered in thelight of the accompanying drawings in which:

FIG. 1 is a flow diagram of a method for preparing a custom flavoredsnack food according to one embodiment of the present disclosure;

FIG. 2 is a flow diagram of a method for preparing a custom flavoredsnack food according to another embodiment of the present disclosure;

FIG. 3 is a rear perspective view of a heating container for packaging asnack food kit and preparing a custom flavored snack food according toan embodiment of the present disclosure, a top of the heating containershown closed;

FIG. 4 is a rear perspective view of the heating container illustratedin FIG. 3, the top of the heating container shown partially opened;

FIG. 5 is a rear perspective view of the heating container illustratedin FIGS. 3-4, the top of the heating container shown fully opened andprovided alongside the snack food kit that may be packaged in theheating container, with individual packages of the snack food kit shownin fragmentary side perspective view so that the contents of theindividual packages are shown;

FIG. 6 is a side perspective view of the heating container illustratedin FIGS. 3-5, shown with a removable panel partially removed to expose aheating cavity of the heating container;

FIG. 7 is a side perspective view of the heating container illustratedin FIGS. 3-6, having a coated snack food disposed in the heating cavityand being inserted into a microwave oven for preparation according to amethod of the present disclosure; and

FIG. 8 is a side perspective view of the heating container illustratedin FIGS. 3-7, having a custom flavored snack food product prepared byheating the coated snack food according to a method of the presentdisclosure.

DESCRIPTION OF THE PREFERRED EMBODIMENT

The following description is merely exemplary in nature and is notintended to limit the present disclosure, application, or uses. Itshould be understood that throughout the drawings, correspondingreference numerals also indicate like or corresponding parts andfeatures. In respect of the methods disclosed, the order of the stepspresented is exemplary in nature, and thus, is not necessary orcritical.

FIGS. 1-2 depict a method 100, 200 for preparing a custom flavored snackfood according to particular embodiments of the present disclosure. Incertain embodiments, the method 100, 200 may be conducted using a snackfood kit 500 as shown in FIG. 5, for example, including a snack food502, a coating container 504, and at least one seasoning powder 506. Themethod 100 may alternatively be conducted with each of the snack food502, the coating container 504, and the at least one seasoning powder506 being independently provided.

As shown in FIG. 1, the method 100 first includes a combining step 102in which a quantity of the snack food 502 and the seasoning powder 506are combined in the coating container 504. The snack food 502 is atleast partially cooked. In particular embodiments, the snack food 502 isfully cooked prior to the combining step 102. As nonlimiting examples,the snack food 502 may include one of potato chips, pretzels, andcrackers. In other examples, the snack food 502 may be tortillas,popcorn, pork rinds, crisps, or an extruded snack such as a puff or apop. One of ordinary skill in the art may select other types of thesnack food 502 for use with the method 100, as desired.

The at least one seasoning powder 506 may include a base seasoningpowder. The base seasoning powder may provide a desired basic flavoringfor the custom flavored snack food. For example, where the desired basicflavoring is pizza, the base seasoning powder may provide flavoringassociated with cheese pizza. The at least one seasoning powder 506 mayalso include at least one topping seasoning powder different from thebase seasoning powder. The topping seasoning powder is adapted tocompliment the desired basic flavoring, and provide a consumer with theability to fully customize the flavoring of the custom flavored snackfood to a desired taste. For example, where the desired basic flavoringis pizza, the topping seasoning powder may provide complimentaryflavoring associated with pizza toppings such as pepperoni, sausage,mushrooms, peppers, etc. It should be understood that the usage of boththe base seasoning powder and at least one topping seasoning powderallows the consumer to create a multitude of customized flavors. Othertypes of base seasoning powders and topping seasoning powders may alsobe used within the scope of the disclosure.

The coating container 504 in which the snack food 502 and the at leastone seasoning powder 506 are combined may be a bag in which the snackfood 502 is initially provided, for example. The bag may be formed froma plastic, a metalized material, or a non-metalized material, asexamples. Alternatively, the coating container 504 may be a separatebowl or a pan in which the snack food 502 and the at least one seasoningpowder 506 are combined. A skilled artisan may select other types ofreceptacles for use as the coating container 504, as desired.

Following the combining step 102, the method 100 includes a coating step104 in which the snack food 502 is thoroughly coated with the at leastone seasoning powder 506. The coating step 104 may include a shaking ofthe snack food 502 and the seasoning powder 506 inside the coatingcontainer 504.

The snack food 502 has a structural integrity sufficient to minimize abreakage of the snack food 502 when shaken in the coating container 504.The snack food 502 may also have a shape that facilitates the coatingand retaining of the at least one seasoning powder 506 on the snack food502. For example, where the snack food 502 is potato chips, the potatochips may be marcelled or wavy in order to provide both the structuralintegrity during the manual shaking, and an optimum level of coatingwith the at least one seasoning powder 506 during the manual shaking ofthe coating container 504. Other means for coating the snack food 502with the at least one seasoning powder 506 may also be used within thescope of the disclosure.

In a step 106, the coated snack food 502, 506 may be placed in a heatingcontainer 300 (shown in FIGS. 3-8). Where it is desired to use amicrowave oven, the heating container 300 is microwave safe, such as abox formed from a paper board material. Other microwave safe materialsmay also be used. Where it is desired to use a conventional oven, theheating container 300 may include one of a pan and a sheet, asnonlimiting examples.

The method 100 further includes a heating step 108 in which the snackfood 502 coated with the at least one seasoning powder 506 is heated toa predetermined temperature for a predetermined time to form the customflavored snack food. The heating step 108 may be performed by insertingthe heating container 300 with the coated snack food 502, 506 into oneof the microwave oven and the conventional oven, for example, as shownin FIG. 7.

During the heating step 108, oil in the snack food 502 is caused to riseto the surface of the snack food 502. The oil intermixes with theseasoning powder 506 and causes the seasoning powder 506 to be at leastpartially absorbed by the snack food 502 as the oil is absorbed backinto the snack food 502 when cooling. Advantageously, the snack food 502itself thereby takes on the flavor of the seasoning powder 506, andbecomes more than just a coated product due to the heating step 108. Ina particular example, the oil used is a non-trans fat cottonseed oil.Other types of oils may also be used. The oil type and content of thesnack food 502 may be controlled so that the custom flavored snack foodultimately produced by the heating step 108 is hot and crispy, and willsufficiently absorb the flavor of the seasoning powder 506. A skilledartisan will appreciate that there are different cook times andtemperatures for the various varieties of known cooking oils that may beappropriate to cause the oil to rise to the surface of the snack food502. The appropriate cook times/temperatures may be selected based onthe oil type and content, as desired.

The predetermined temperature and the predetermined time of the heatingstep 108 are selected based upon the type and oil content of the snackfood 502 employed. The predetermined temperature and time are selectedto ensure sufficient absorption of the flavor of the seasoning powder506 into the snack food 502. In particular embodiments, thepredetermined temperature to which the snack food 502 is heated may bebetween about 300° F. and about 400° F., more particularly between about325° F. and 375° F., and most particularly about 350° F. Thepredetermined time may particularly be from about 30 seconds to about 10minutes, more particularly from about 1 minute to about 7 minutes, andmost particularly from about 3 minutes to about 5 minutes. Othersuitable temperatures and times may also be used. One of ordinary skillin the art may select a suitable predetermined time for the heating step108, depending on the predetermined temperature also selected.

The custom flavored snack food is provided by the heating of the snackfood 502 and the at least one seasoning powder 506 in the heating step108. Subsequently, the custom flavored snack food may be served in aserving step 110. In the serving step 110, the custom flavored snackfood may be transferred to a bowl or plate for the consumer to enjoy. Inother embodiments, for example, as shown in FIG. 8, the custom flavoredsnack food may be served in the heating container 300 in which thecustom flavored snack food was heated. Alternatives for serving thecustom flavored snack food may also be used, as desired.

Referring now to FIG. 2, the method 200 of the present disclosure mayinclude additional steps related to the provision of the snack food kit500 and the coating of the snack food 502 with the seasoning powder 506.Although the snack food kit 500 “comprising” the listed items isdescribed, the snack food kit “consisting essentially of” or “consistingof” the listed ingredients is also within the scope of the disclosure.Like or related steps to those shown in FIG. 1 are identified in FIG. 2with the same reference numbers, but in a 200-series, for the purpose ofclarity.

The method 200 may begin with a snack food kit step 201, including aprovision of the kit 500 for preparing the snack food 502. As shown inFIG. 5, the kit 500 includes the quantity of the snack food 502 that isat least partially cooked, at least one package 508 of the at least oneseasoning powder 506, the coating container 504 for manually coating thesnack food 502 with the at least one seasoning powder 506, and theheating container 300. In addition to being configured for the eventualheating of the coated snack food 502, 506, the heating container 300 isconfigured to hold the snack food 502, the at least one package 508 ofthe at least one seasoning powder 506, and the coating container 504when provided as the kit 500.

Like the method 100, the method 200 shown in FIG. 2 also includes thecombining step 202 and the coating step 204. The snack food 502 and theat least one seasoning powder 506 are combined in the coating container504 during the combining step 202. The snack food 502 is thoroughlycoated with the at least one seasoning powder 506 during the coatingstep 204.

Furthermore, the method 200 may include a decision point 205, in whichit is determined whether more or additional seasoning powder 506 isdesired. If the more or additional seasoning powder 506 is desired afterthe coating step 204, the more or additional seasoning powder 506 may beadded by repeating the combining step 202 and the coating step 204. Thecombining step 202 and the coating step 204 may be repeated as manytimes as necessary to provide the custom flavored snack food.

In illustrative embodiments, the at least one seasoning powder 506 maybe incrementally added to the snack food 502. It has been surprisinglyfound that the incremental addition of the at least one seasoning powder506 in the combining step 202, and repeating the combining step 202 andthe coating step 204 more than once, provides a more thorough coating ofthe snack food 502. For example, the at least one seasoning powder 506may be added in one-third increments during initial and repeatedcombining steps 202 and coating steps 204. The steps of placing thesnack food in the coating container 504 with the at least one seasoningpowder 506, and coating the snack food 502 with the at least oneseasoning powder 506, may be repeated until the snack food 502 is coatedwith the desired amount of the seasoning powder 506.

The heating step 208 of the method 200 is preceded by the step 206 ofplacing the coated snack food 502, 506 in the heating container 300. Theheating container 300 may then be disposed in one of the microwave ovenand the conventional oven, for example, as shown in FIG. 7. Followingthe heating step 208 where the custom flavored snack food is formed, thecustom flavored snack food may be served to the consumer in the servingstep 210. Advantageously, the custom flavored snack food may be servedin the heating container 300 itself, as shown in FIG. 8. Other means forserving the custom flavored snack food may also be used, as desired.

Referring now to FIGS. 3-5, the heating container 300 for preparing thecustom flavored snack food includes a main body 302 that is at least oneof microwaveable and oven-safe in order to heat the snack food 502coated with the at least one seasoning powder 506. The main body 302 isable to withstand heating to the predetermined temperature for thepredetermined time to form the custom flavored snack food, withoutsignificant degradation or compromising the integrity and taste of thecustom flavored snack food. As nonlimiting examples, the main body 302may be formed from paper board or card board. In other nonlimitingexamples, the main body 302 may be formed from a food-safe plastic orcomposite material. A skilled artisan understands that other materialsthat are at least one of microwaveable and oven-safe may also be usedfor the main body 302.

Advantageously, and as described further above, the heating container300 may be used to hold each of the snack food 502, the coatingcontainer 504, the at least one seasoning powder 506, and the at leastone package 508 for the at least one seasoning powder 506 when providedas the kit 500. The main body 302 of the heating container 300 may be abox having a top 304, a bottom 306, a rear 312, a front 314, and a pairof sides 308, 310. The sides 308, 310 are disposed between the rear 312and the front 314 of the main body 302.

In particular embodiments, the main body 302 includes a handle 316disposed at the top 304 of the main body 302. The handle 316 permits theconsumer to easily carry the kit 500. As a nonlimiting example, thehandle 316 may be defined by elongate holes formed in a tent at the top304 of the main body 302. The elongate holes may be punched out of thetent, for example. In other embodiments, the handle 316 may be asubstantially U-shaped handle affixed to one of the top 304 and thesides 308, 310 of the main body 302. Other types of handles 316 on themain body 302 may also be used.

The heating container 300 also has a removable panel 318 disposed on oneof the rear 312 and the front 314 of the main body 302. When removed,the removable panel 318 provides access to a heating cavity 330 of theheating container 300. The heating cavity 330 is configured to receivethe snack food 502 coated with the at least one seasoning powder 506. Afood safe, paper- or plastic-based liner may be provided in the heatingcavity 330, if desired.

In certain embodiments, the removable panel 318 is defined byperforations 320 in the one of the rear 312 and the front 314 of themain body 302. The perforations 320 may also be disposed on a portion ofsides 308, 310 of the main body 302. The perforations 320 may providethe heating cavity 330 with an arcuate edge on each of the sides 308,310, as shown in FIGS. 3-8. The perforations 320 may also define afinger hold for the consumer to use to begin peeling back the removablepanel 320 from the main body 302. Other edge shapes of the heatingcavity 330 defined by the perforations 320 may also be used.

It has unexpectedly been found that having the removable panel 318disposed partly on each of the sides 308, 310 militates against animproper heating of the snack food 502 in the heating container 300. Aminimum height H of each of the sides 308, 3120 may be selected, asdesired, to militate against the improper heating while also retainingthe snack food 502. In a particular embodiment, having the removablepanel 318 disposed on each of the sides 308, 310, so that the minimumheight H of each of the sides 308, 310 is approximately half a totalheight of the main body 302, has been shown to militate against theimproper heating. The appropriate height H retains the snack food 502while also militating against a burning of the snack food 502 when theheating container 300 is heated.

The top 304 of the main body 302 may be selectively opened, and thebottom 306 of the main body 302 may be normally closed and not adaptedfor opening. In particular embodiments, the tent at the top 304 of themain body 302 may have a tab 322 that selectively cooperates with a slot324 in the main body 302 to hold the top 304 of the main body 302closed. When the heating container 300 is provided as part of the kit500, and the top 304 is opened, contents of the main body 302 such asthe snack food 502, the coating container 504, the at least oneseasoning powder 506, and the at least one package 508 for the at leastone seasoning powder 506, may be pulled from the interior of the mainbody 302 for use in the method of the present disclosure. It should beunderstood that the top 304 may be closed after the contents areremoved. Other means for selectively opening and closing the top 304 mayalso be used, as desired.

As shown in FIGS. 4-6 and 8, the heating container 300 may furtherinclude a partition wall 326. The partition wall 326 is coupled to oneof the rear 312 and the front 314 of the main body 302, and disposedbetween the tent and the heating cavity 330 to militate against theburning of the snack food 502 when heated. In particular, the partitionwall 326 prevents the snack food 502 from inadvertently being disposedin the tent at the top 304 of the main body 302. The partition wall 326may also have a foldable end portion 328 that is configured to abut aninside of the main body 302 to seal the heating cavity 330 from the tentwhere the handle 316 is formed.

EXAMPLES

Although the following examples are provided with respect to customflavored potato chips, it should be understood that other types of snackfood 502 including pretzels, crackers, and the like may be substitutedfor potato chips. The other types of snack food may likewise be providedwith a customized flavor using at least one of the method 100, 200, thekit 500, and the heating container 300 of the present disclosure.

Container/Design—Heating Container/Kit Box Specifications.

The heating container 300, also referred to as a “kit box”, is made ofmicrowave and food safe paperboard. The kit box has full color printwith microwave and food safe inks. The kit box has the “tent-like” top304 for aesthetic appeal. The handle 316 is provided on the top 304 ofthe kit box for easy carrying. The partition wall 326 is provided toclose-off the top 304 and to help prevent burning of the potato chips byprohibiting the potato chips from entering the tent area. The kit boxalso has a perforated, removable panel 318, also referred to as a“tear-out”, in the rear 312 and the sides 308, 310 of the main body 302to allow the kit box to be used as a microwavable tray. The position ofthe tear-out is maximized in height and extends into approximately ½ ofthe depth (on the sides 308, 310) for at least two purposes. First, theperforation 320 needs to be high enough to prevent potato chips fromfalling out of the kit box. Second, the perforation 320 needs to be lowenough to prevent potato chips from burning. The tab 322 used to closethe rear 312 of the main body 302 has side tear-outs to help prevent thetab 322 from tearing when opened. This feature is important because theconsumer needs to close the kit box after opening it in order to utilizethe kit box as a microwavable tray. It should be appreciated thatutilizing the kit box as a microwavable tray eliminates the need for acooking dish, saving the consumer time in preparation and clean-up. Thesize of the kit box is designed to fit into most conventional microwaveovens.

Kit—Kit Specifications.

The kit includes a kit box as described above, a 7 oz bag of pre-cookedwavy potato chips, and multiple seasoning packets. The potato chips areprecooked through standard manufacturing processes on a continuouscooking line, or potentially other types of processes such as batch,baked, kettle, etc. The potato chips may be salted or salt-free, asdesired. The potato chips are then packaged into the individual 7 ozbags. The potato chips may be packaged in a metallized or non-metallizedbag suitable for potato chips. The bags are engineered to minimizeoxygen and sunlight permeation that causes the potato chips to oxidize,or stale.

Multiple packets of seasoning are included to allow the consumer tocompletely customize their seasoning. Initially included is a baseseasoning, with two additional “topping” seasonings to add uniqueflavoring to the base seasoning. The multiple seasoning packets mayinclude: 1) 3 tbsp packet of base seasoning (e.g., cheese pizza in thepizza flavored kit); 2) ½ tbsp packet of topping seasoning #1 (e.g.,pepperoni in the pizza flavored kit); and 3) ½ tbsp packet of toppingseasoning #2 (e.g., sausage in the pizza flavored kit). The baseseasoning may stand alone as the only seasoning, or the toppingseasonings may be added for countless combinations. The seasoning ismanufactured through a standard, but separate manufacturing process andpackaged into individual, metallized or non-metallized packets.

It should be understood that different bag sizes and seasoning packagesizes, from individual to bulk (e.g., 1 oz to 16+ oz), may be used. Forexample, a 16 oz bulk seasoning package for a catering company or apackage of multiple 1 oz bags for a school project can be used.Different exterior packaging (e.g., seasoning packets inside of the bagof chips) is also contemplated.

Flavors—Seasoning Powder Specifications.

The following non-exhaustive listing of flavor possibilities arecontemplated: a) Loaded Cheese Fries; b) Pizza; c) Adult Beverage; d)Holiday Themed; e) Sweet; f) Cinnamon Roll; g) Brown Sugar Streusel; h)Apple Streusel; i) Pumpkin Pie; j) Ethnic; k) Wasabi & Ginger; l) ChiliThai; m) Cilantro Lime Mexicana; n) Mediterranean; o) Greek; p) Hot; q)Hot Wings and Bleu Cheese; r) Smokin' Hot; s) Sweet & Hot; and t)Jalapeno & Cheese. Other flavor possibilities are also within the scopeof the present disclosure.

Method—Basic Instructions.

Oven Instructions:

Preheat the oven to 350° F. The temperature of at least about 350° F.has been shown to be optimal, as temperatures below 350° F. may not heatthe potato chips enough for the oil in the potato chips to rise to thesurface and intermingle with seasonings. In a separate bowl, mixtogether the desired seasonings. Multiple recipes may be provided on thesides 308, 310 of the kit box. There are countless seasoningcombinations, allowing the consumer to “be the chef.” Ingredients fromhome can be added as well (e.g., basil and/or parmesan may be added tothe pizza flavored kit for an authentic pizzeria taste). Open the bag ofpotato chips. Add one third of the customized seasoning. It is importantthat the seasoning is added in increments to facilitate evendistribution of the seasoning on the potato chips. Fold the top of thebag to secure the potato chips and gently shake back and forth. Addanother third and repeat. The incremental coating is repeated until allseasoning is gone, or until a desired amount of seasoning is coated onthe potato chips. Empty the seasoned potato chips onto an oven safe pan.A covering such as aluminum foil may be placed over the seasoned potatochips. Other types of oven safe coverings may also be used. It hassurprisingly been found that the covering allows the potato chips tocook for a longer period of time without burning. Use of the coveringmay therefore be preferred for optimum heating. Where the seasonedpotato chips are covered, bake the seasoned potato chips for two (2) tofourteen (14) minutes, and preferably for eight (8) minutes, at an oventemperature of 350° F. Where the seasoned potato chips are uncovered, anoptimal cooking time may be shorter, for example, between about 2-½minutes and 3 minutes. In particular, cooking times above about 3minutes, when the product is unheated, have been shown to burn thepotato chips. The heating of the seasoned potato chips is imperative tothe uniquely, fresh taste of the product. The seasoned potato chips maythen be enjoyed. If they cannot be eaten all in one sitting, theseasoned potato chips may be placed back in the bag, closed with a clip,and reheated and enjoyed later. It has been surprisingly found thatcovering the potato chips also allows the potato chips to remain in theoven on “warm”, for example, about 170° F. for approximately one hour,and still maintain the original products integrity and flavor.

Microwave Instructions:

Open the top 304 of the kit box and remove the contents from the kitbox. Close the top 304 of the box. In a separate bowl, mix together thedesired seasonings. Multiple recipes may be provided on the sides 308,310 of the kit box. There are countless seasoning combinations, allowingthe consumer to “be the chef.” Ingredients from home can be added aswell (e.g., basil and/or parmesan may be added to the pizza flavored kitfor an authentic pizzeria taste). Open the bag of potato chips. Add onethird of the customized seasoning. It's imperative that the seasoning isadded in increments to facilitate even distribution of the seasoning onthe potato chips. Fold the top of the bag to secure the potato chips andgently shake back and forth. Add another third and repeat. Theincremental coating is repeated until all seasoning is gone, or until adesired amount of seasoning is coated on the potato chips. Remove theperforated tear-out on the rear 312 and sides 308, 310 of the kit box.Empty the seasoned potato chips into the opened kit box. As one option,microwave the seasoned potato chips for 50-80 seconds on power level 7.As another option, microwave the seasoned potato chips on “Hi/Cook” forabout 40 seconds, stir the product, and cook again 30-50 seconds. Thisoption eliminates the potential burning of the product if the consumerforgets or doesn't know how to change the power level setting. Stirringthe product mid-cook time also promotes even heat distribution and helpsto prevent burning. The length of this cook time may be increased ordecreased by about 10 seconds, if desired. The heating of the seasonedpotato chips is imperative to the uniquely, fresh taste of the product.The seasoned potato chips may then be enjoyed. If they cannot be eatenall in one sitting, the seasoned potato chips may be placed back in thebag, closed with a clip, and reheated and enjoyed later.

It should be appreciated that the method 100, 200, the kit 500, and thecontainer 300 of the present disclosure advantageously permits thepreparation flavored snack foods, easily customized to the individualtastes of the consumer.

While certain representative embodiments and details have been shown forpurposes of illustrating the invention, it will be apparent to thoseskilled in the art that various changes may be made without departingfrom the scope of the disclosure, which is further described in thefollowing appended claims.

What is claimed is:
 1. A method for preparing a custom flavored snackfood, the method comprising the steps of: providing a quantity of asnack food that is at least partially cooked and at least one seasoningpowder; placing the snack food in a coating container with the at leastone seasoning powder; coating the snack food with the at least oneseasoning powder; and heating the snack food coated with the at leastone seasoning powder to a predetermined temperature for a predeterminedtime to form the custom flavored snack food.
 2. The method of claim 1,wherein the snack food includes oil of a type and an amount that allowsthe oil to rise to the surface of the snack food and intermix with theat least one seasoning powder during the step of heating the snack food,and at least partially absorb the at least one seasoning powder into thesnack food as the snack food cool after the step of heating the snackfood.
 3. The method of claim 2, wherein the oil is a non-trans fatcottonseed oil.
 4. The method of claim 2, wherein the snack foodincludes marcelled potato chips.
 5. The method of claim 1, wherein thesnack food is fully cooked prior to the step of coating the snack foodwith the at least one seasoning powder.
 6. The method of claim 1,wherein the at least one seasoning powder includes a base seasoningpowder and at least one topping seasoning powder different from the baseseasoning powder.
 7. The method of claim 1, wherein the coatingcontainer is a bag in which the snack food is initially provided.
 8. Themethod of claim 1, wherein the at least one seasoning powder isincrementally added to the snack food and the steps of placing the snackfood in the coating container with the at least one seasoning powder andcoating the snack food with the at least one seasoning powder arerepeated until the snack food is coated with a desired amount of theseasoning powder.
 9. The method of claim 8, wherein the at least oneseasoning powder is added in one-third increments during an initial andrepeated steps of placing the snack food in the coating container withthe at least one seasoning powder.
 10. The method of claim 1, whereinthe step of coating the snack food with the at least one seasoningpowder includes a shaking of the snack food and the at least oneseasoning powder inside the coating container.
 11. The method of claim1, wherein the predetermined temperature is between about 300° F. andabout 400° F., and the predetermined time is from about 30 seconds toabout 10 minutes.
 12. The method of claim 11, wherein the predeterminedtemperature is at least about 350° F.
 13. The method of claim 1, whereinduring the step of heating the snack food to at the predeterminedtemperature the snack food is covered with an oven safe covering. 14.The method of claim 13, wherein the oven safe covering is an aluminumfoil.
 15. The method of claim 13, wherein the predetermined time isbetween 2 minutes and 14 minutes.
 16. The method of claim 1, whereinduring the step of heating the snack food at the predeterminedtemperature the snack food is uncovered, and the predetermined time isbetween 2.5 minutes and 3 minutes.
 17. The method of claim 1, whereinduring the step of heating the snack food at the predeterminedtemperature the snack food is microwaved for between 50 second and 80seconds.
 18. The method of claim 1, wherein during the step of heatingthe snack food at the predetermined temperature the snack food ismicrowaved for about 40 seconds, following by a stirring of the snackfood, and following by a further microwaving for between 30 second and50 seconds.
 19. The custom flavored snack food prepared according to themethod of claim
 1. 20. A method for preparing custom flavored potatochips, the method comprising the steps of: providing a quantity ofpotato chips that are fully cooked and contain oil, wherein the potatochips are marcelled; providing at least one seasoning powder; placingthe potato chips in a coating container with the at least one seasoningpowder; coating the potato chips with the at least one seasoning powder;and heating the potato chips coated with the at least one seasoningpowder to a predetermined temperature for a predetermined time to formthe custom flavored snack food, wherein the oil in the potato chips isof a type, and is present in an amount, that allows the oil to rise tothe surface of the potato chips and intermix with the at least oneseasoning powder during the step of heating the potato chips, and atleast partially absorb the at least one seasoning powder into the potatochips as the potato chips cool after the step of heating the potatochips.